Burnt caramelito - Beer Recipe - Brewer's Friend

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Burnt caramelito

285 calories 28.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 120 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 88% (brew house)
Hop Utilization: 98%
Calories: 285 calories (Per 330ml)
Carbs: 28.5 g (Per 330ml)
Created: Monday November 9th 2020
1.092
1.022
10.1%
29.8
17.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg United Kingdom - Golden Promise7.5 kg Golden Promise 37 3 95.8%
0.20 kg German - CaraMunich III0.2 kg CaraMunich III 34 57 2.6%
0.07 kg German - De-Husked Caraf III0.07 kg De-Husked Caraf III 32 470 0.9%
0.04 kg United Kingdom - Roasted Barley0.035 kg Roasted Barley 29 550 0.4%
0.03 kg Simpsons - Chocolate Malt0.025 kg Chocolate Malt 31.7 444 0.3%
7.83 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g East Kent Goldings65 g East Kent Goldings Hops Pellet 5 Boil 60 min 29.81 100%
65 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
8 g Phosphoric acid Water Agt Mash 1 hr.
1 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Attica tap water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100.4 9.6 31.5 126.2 69.2 48.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.39 L Strike 70 °C 68 °C 60 min
11.49 L Sparge 76 °C 76 °C 15 min
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 28.6
Mash volume with grains 33.7
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 14.9 L) 11.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.7 L) 31
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 39.7  
Equipment Profile Used: System Default
 
Notes

I boiled, aggressively, five liters of the first runnings, as I was collecting the rest of the wort, for 45 minutes. Or until it started to smell like burnt sugar.
I added the rest of the wort and boiled it for 105 minutes.

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  • Last Updated: 2021-03-15 12:11 UTC